Mini Shrimp Tacos with Pineapple for a Fresh Party Delight

Mini Shrimp Tacos with Pineapple are a refreshing twist on appetizers, perfect for gatherings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 8 tacos

Course: Appetizers

Cuisine: Mexican

Calories: 110

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound Raw Shrimp Choose medium-sized, tails off for easy eating
1 teaspoon Paprika or Smoked Paprika for added flavor
1 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper Optional for heat
1 teaspoon Sea Salt Adjust to taste
1 tablespoon Olive Oil for sautéing

For the Sauce

1 cup Plain Yogurt or Greek yogurt for a thicker texture
2 cloves Garlic freshly diced
1/4 each Lime juiced

For Assembly

8 pieces Mini Flour Tortillas or corn tortillas for gluten-free option
1 cup Fresh Pineapple diced
2 ounces Queso Fresco crumbled; feta is a substitute
Fresh Herbs Optional: cilantro, green onion, or chives

Equipment

mixing bowl
large pan
baking sheet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) to warm the mini tortillas.
Toss thawed shrimp with sea salt, paprika, garlic powder, and cayenne pepper in a mixing bowl.
Sauté the shrimp in olive oil over medium-high heat for about 3-5 minutes until pink and opaque.
Mix yogurt, minced garlic, lime juice, and a pinch of salt for the sauce.
Warm the mini tortillas in the preheated oven for about 2 minutes.
Assemble the tacos with sautéed shrimp, diced pineapple, yogurt sauce, and queso fresco.
Serve with lime wedges on the side.

Nutrition

Serving: 2tacosCalories: 110kcalCarbohydrates: 15gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 120mgSodium: 300mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Serve immediately after assembling for best taste and texture.

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